Prep the cauliflower rice. If using a whole head, cut into florets and pulse in a food processor until it looks like rice. Avoid overprocessing; you want small, even pieces, not mush.

Mix the sauce base. In a bowl, combine orange zest, orange juice, soy sauce, rice vinegar, honey, garlic, ginger, sesame oil, and red pepper flakes. Taste and adjust sweetness or salt if needed.

Coat the chicken. Pat the chicken dry. Toss with cornstarch, salt, and pepper until lightly coated. This helps the chicken brown and gives the sauce something to cling to.

Brown the chicken. Heat a large skillet over medium-high heat. Add oil, then the chicken in a single layer. Cook 6–8 minutes, turning once or twice, until browned and cooked through. Remove to a plate.

Thicken the sauce. Lower heat to medium. Pour the sauce base into the same skillet. When it simmers, stir in the cornstarch slurry. Cook 1–2 minutes until glossy and slightly thick.

Combine chicken and sauce. Return chicken to the pan. Toss to coat and simmer 1 minute so the flavors meld. If too thick, splash in water. If too thin, simmer another minute.

Cook the cauliflower rice. In a separate skillet, heat oil or butter over medium. Add garlic (if using) and cook 30 seconds. Stir in cauliflower rice and salt. Cook 4–6 minutes, stirring, until tender but not soggy.

Assemble and garnish. Spoon cauliflower rice into bowls. Top with orange chicken. Finish with green onions and sesame seeds. Serve with orange wedges if you like an extra citrus pop.